How to pronounce Hinava

In the International Phonetic Alphabet it is /hiˈnava/. In plain English letters that is hee-NAH-vah, with the stress on the syllable in capitals. There is no recording by a native speaker yet, so use the spelling and the IPA.

What is Hinava?

Hinava is a main dish of Malaysia. Where it comes from: Sabah. People usually eat it on festive days. Its main ingredients are fish. It tastes sour and fresh.

Where Hinava comes from

Hinava is one of 25 signature dishes of Malaysia on this map.

• Nasi lemak · Rice dish · Malay Peninsula

  Nasi lemak means "rich rice": rice cooked in coconut milk with pandan leaf, served with spicy sambal, fried anchovies, roasted peanuts, cucumber and a boiled egg, traditionally wrapped in a banana leaf.

• Penang laksa laksa Pulau Pinang · Noodles & pasta · Penang

  Laksa is a family of spicy noodle soups born from Peranakan cooking, where Chinese settlers and Malay cooks mixed their kitchens.

• Nasi kandar · Rice dish · Penang

  Nasi kandar is a popular dish of northern Malaysia that comes from Penang, introduced and made famous by Tamil Muslim traders from India, around the nineteenth century according to the Malay source.

• Tau sar pneah · Snack · Penang (Bukit Tambun)

  Tau sar pneah, also known as tau sar biscuit or Tambun biscuit, is a traditional flaky pastry of Chinese origin, from Fujian, Chaozhou and Taiwan, brought to Malaysia and Singapore by Min and Teochew immigrants.

• Ipoh white coffee kopi putih Ipoh · Drink · Perak (Ipoh)

  Ipoh white coffee is a coffee drink that originated in Ipoh, the capital of Perak.

• Laksa Kedah · Noodles & pasta · Kedah

  Laksa Kedah is a noodle soup famous in the northern state of Kedah, where it is also known as Laksa Utara, "northern laksa", or Laksa Teluk Kechai, after a place name in the state.

Food of Malaysia

Dishes like Hinava in other countries

Same type of dish and similar main ingredients as Hinava:

• Masor tenga মাছৰ টেঙা · Main dish · Assam, India

  Masor tenga, "sour fish curry", is a traditional fish dish of the Assamese people, made by cooking fish with sour fruits and vegetables.

• Katsuo no tataki 鰹のたたき · Main dish · Kochi, Japan

  Katsuo no tataki is seared skipjack tuna, a dish from Kochi Prefecture, once Tosa Province, and also called tosa-zukuri.

• Kokoda · Main dish · Suva and the coast, Fiji

  Kokoda is raw white fish, such as mahi-mahi or walu, cut into cubes and marinated in lime or lemon juice until it turns opaque, then mixed with coconut cream, chilli, onion, tomato and sometimes cucumber.

• Escavèche · Main dish · Hainaut, Belgium

  Escavèche is fish preserved in a vinegar sauce, a Belgian version of what is called escabeche elsewhere.